Norddeutscher Lloyd Bremen
Pages
Dishes
Page 2
| Klare Ochsenschwanz-Suppe | |
| Nuova Scotia Lachs, Montreuil Art | |
| Lammbraten, Minz- Sauce, Schnittbohnen | |
| Kalbsnieren diable | |
| Blatterteig-Pastete nach Seemanns Art | |
| Kapaunbraten. Aprikosen. Kopf Salat | |
| Pudding nach Franklin | |
| Vanille und Pistazien Rahmeis | |
| Bunte Schüssel | |
| Obst | |
| Nachtisch | |
| Kaffee |
Page 3
| Clear ox-tail soup | |
| Nuova Scotia salmon a la Montreuil | |
| Roast Lamb | |
| Mint Sauce | |
| Sliced Beans | |
| Calf's kidneys al la diable | |
| Vol-auvent a la mariniere | |
| Roast capon. Apricots. Lettuce salad | |
| Pudding a la Franklin | |
| Vanilla and Pistachio ice cream | |
| Assorted Pastry | |
| Fruit | |
| Dessert | |
| Coffee |